Pistachio Torrone Reviews

This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice, subtle chew. Flavorless sheets of edible wafer paper keep the strips from sticking to one another.

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Reviews

I made this last night & have to say, it's
pretty tasty! It's just not my ultimate
version of torrone. I followed the
technique to the letter but did put in
almonds & chopped candied orange peel
instead of pistachios. I used the same
ratio though, so added 2 1/4 cups of
almonds & 1/4 cup of candied orange. I
substituted vanilla too, since I added the
orange peel and prefer it anyway. The
flavor is very good and I had no problems
with it setting. The worst problem for me
is the color. It didn't turn
white. I had to whip the mixture much
longer than stated too, to cool it down.
The texture is off too. It's a lot
chewier than I wanted. I wanted a softer,
more tender nougat. It came out well for
my first time making it, just isn't a
perfect recipe for me. I did have the
wafer paper and am thankful, I can't even
imagine how I'd get it out of the pan
without it. There are videos available on Youtube that show Italian chefs making it, I found it very helpful to watch them before making it. There were some good tips for working with such a tricky mixture, such as adding the nuts warm, to help them mix together easier. Good luck everyone!

I noticed that most people who didn't have issues with runniness/oozing were from dryer climates and those who had more problems with the consistency and not setting were from humid areas. The humidity just might be tooooo much in some areas to successfully make or store this dessert. Might try during cold temperatures?

i didn't experience the problem with the candy not setting. i definitely beat the mixture for a full 20 minutes, as i have experienced other candies not setting if i've not followed the recipe precisely. i used almonds; my nonna always brought this italian nougat candy to our holiday dinners and i remember it with almonds. every time i take a bite of the candy, i'm reminded of her.
i also did not use the edible wafer paper and had no issues. i sliced them, cut them into bite size pieces and individually wrapped them in parchment and they held up perfectly. no gooey-ness whatsoever.

I was a little nervous with the "oozing" reviews,
but this turned out great. It took a long time for
the sugar to get to 315 degrees. I didn't have a
5 quart pan, so I used a 3 quart pan. I wonder if
anyone has tried different pans and if that
would decrease the time needed to get to the
right temp.
The honey and sugar did get very dark, but
when I tested it, it tasted fine, so I
kept going. It lightened up beautifully when I
beat it with the egg whites, but was never really
bright white. I also beat it for full 20 minutes
with the eggs, so maybe that helped it set.
This was my first try at this candy, and everyone
raved. I'm going to make it again in a different
pan and will report back.

I was a little nervous with the "oozing" reviews,
but this turned out great. It took a long time for
the sugar to get to 315 degrees. I didn't have a
5 quart pan, so I used a 3 quart pan. I wonder if
anyone has tried different pans and if that
would decrease the time needed to get to the
right temp.
The honey and sugar did get very dark, but
when I tested it, it tasted fine, so I
kept going. It lightened up beautifully when I
beat it with the egg whites, but was never really
bright white. I also beat it for full 20 minutes
with the eggs, so maybe that helped it set.
This was my first try at this candy, and everyone
raved. I'm going to make it again in a different
pan and will report back.

I was a little nervous with the "oozing" reviews,
but this turned out great. It took a long time for
the sugar to get to 315 degrees. I didn't have a
5 quart pan, so I used a 3 quart pan. I wonder if
anyone has tried different pans and if that
would decrease the time needed to get to the
right temp.
The honey and sugar did get very dark, but
when I tested it, it tasted fine, so I
kept going. It lightened up beautifully when I
beat it with the egg whites, but was never really
bright white. I also beat it for full 20 minutes
with the eggs, so maybe that helped it set.
This was my first try at this candy, and everyone
raved. I'm going to make it again in a different
pan and will report back.

I was a little nervous with the "oozing" reviews,
but this turned out great. It took a long time for
the sugar to get to 315 degrees. I didn't have a
5 quart pan, so I used a 3 quart pan. I wonder if
anyone has tried different pans and if that
would decrease the time needed to get to the
right temp.
The honey and sugar did get very dark, but
when I tested it, it tasted fine, so I
kept going. It lightened up beautifully when I
beat it with the egg whites, but was never really
bright white. I also beat it for full 20 minutes
with the eggs, so maybe that helped it set.
This was my first try at this candy, and everyone
raved. I'm going to make it again in a different
pan and will report back.

I was a little nervous with the "oozing" reviews,
but this turned out great. It took a long time for
the sugar to get to 315 degrees. I didn't have a
5 quart pan, so I used a 3 quart pan. I wonder if
anyone has tried different pans and if that
would decrease the time needed to get to the
right temp.
The honey and sugar did get very dark, but
when I tested it, it tasted fine, so I
kept going. It lightened up beautifully when I
beat it with the egg whites, but was never really
bright white. I also beat it for full 20 minutes
with the eggs, so maybe that helped it set.
This was my first try at this candy, and everyone
raved. I'm going to make it again in a different
pan and will report back.

I was a little nervous with the "oozing" reviews,
but this turned out great. It took a long time for
the sugar to get to 315 degrees. I didn't have a
5 quart pan, so I used a 3 quart pan. I wonder if
anyone has tried different pans and if that
would decrease the time needed to get to the
right temp.
The honey and sugar did get very dark, but
when I tested it, it tasted fine, so I
kept going. It lightened up beautifully when I
beat it with the egg whites, but was never really
bright white. I also beat it for full 20 minutes
with the eggs, so maybe that helped it set.
This was my first try at this candy, and everyone
raved. I'm going to make it again in a different
pan and will report back.